OLIVE GARDEN PASTA E FAGIOLI SOUP IN A CROCK POT (COPYCAT)
Make and share this Olive Garden Pasta E Fagioli Soup in a Crock Pot (Copycat) recipe from Food.com.
Provided by ravensmith
Categories Clear Soup
Time 7h15m
Yield 12-14 serving(s)
Number Of Ingredients 14
Steps:
- Brown beef in a skillet.
- Drain fat from beef and add to crock pot with everything except pasta.
- Cook on low 7-8 hours or high 4-5 hours.
- During last 30 min on high or 1 hour on low, add pasta.
CROCK-POT PASTA FAGOLI SOUP (OLIVE GARDEN COPYCAT RECIPE)
If you're a fan of Olive Garden Pasta Fagoli Soup, you'll love this easy to make at home version. This soup is chock-full of healthy veggies, beans, ground beef and tender pasta all floating in a zesty Italian flavored soup!
Provided by Crock-Pot Ladies
Categories Soups, Stews and Chili
Time 8h30m
Number Of Ingredients 17
Steps:
- Add the hamburger and chopped onions to a medium skillet on the stove-top. Brown and crumble the meat and cook until cooked through and the onions are translucent. Drain excess grease off the hamburger and add meat mixture to the bottom of a 6 quart or larger slow cooker.
- Add the carrots, celery, tomatoes, tomato paste, beans, garlic, basil, oregano, pepper, bay leaf, cabbage and beef stock into the slow cooker and stir everything together.
- Cover and cook on LOW for 8 to 10 hours or until the carrots are nice and tender.
- During the last 1/2 hour of the cooking time on the soup cook the 2 cups of pasta on the stove top according to the directions on the pasta package.
- Add the pasta to the soup right before serving.
- Taste soup and add salt and pepper to suit your tastes.
- Serve hot bowls of soup with shredded Parmesan cheese over top and a side and some nice bread and salad for a complete meal!
Nutrition Facts : Calories 444 kcal, Carbohydrate 77 g, Protein 28 g, Fat 5 g, SaturatedFat 1 g, TransFat 0.2 g, Cholesterol 35 mg, Sodium 1092 mg, Fiber 13 g, Sugar 10 g, UnsaturatedFat 1.4 g, ServingSize 1 serving
CROCK POT PASTA FAGIOLI SOUP
Crock pot pasta fagioli soup is a hearty and authentic Italian recipe. Learn how to make this easy Copy cat Olive Garden pasta fagioli soup.
Provided by Eating on a Dime
Categories Soup
Time 6h50m
Number Of Ingredients 17
Steps:
- Brown the ground beef and drain the excess grease. We browned the beef in a multi-cooker slow cooker on the sauté setting but you can brown on the stovetop in a large skillet as well.
- Place the beef, onions, carrots, celery, garlic, tomato sauce, diced tomatoes, beans, Italian Seasoning, thyme, salt, pepper and chicken broth in the crock pot.
- Cover and cook on low for 6-8 hours.
- Stir in the uncooked pasta for the last 30 minutes of the cook time on low.
- Stir in the fresh parsley and serve warm topped with the parmesan cheese. Enjoy!
Nutrition Facts : Calories 530 kcal, Carbohydrate 55 g, Protein 36 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 59 mg, Sodium 1175 mg, Fiber 13 g, Sugar 9 g, ServingSize 1 serving
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SLOW COOKER COPYCAT OLIVE GARDEN PASTA E FAGIOLI SOUP
From 365daysofcrockpot.com
5/5 (4)Category SoupServings 10Total Time 15 mins
- Brown ground beef in a skillet over medium-high heat until no longer pink, lightly seasoning with salt & pepper. Add in the onions and garlic. Saute the onions until they are translucent. Drain excess grease and then add the meat to a large slow cooker.
- Add in the carrots, celery, crushed tomatoes, tomato sauce, beef base, water, red beans, great northern beans, salt, pepper, oregano, basil, thyme and apple juice.
- Cover and cook on low for 6-8 hours. Cook the pasta*(see my note below) according to directions on the package. Ladle the soup into bowls and then add in a handful of the pasta. Garnish with Parmesan cheese and parsley. Enjoy!
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4.8/5 (21)Calories 550 per servingCategory Soup
- Add the olive oil, onions, carrots, celery, garlic, salt and pepper. Sauce over medium-high heat uncovered until the vegetables are tender (approximately 5-7 minutes).
- Then add in the chicken broth, tomato sauce, diced tomatoes, canned beans, Italian seasoning and thyme.
- Bring to a boil, then reduce heat to medium-low, cover with a lid and allow to simmer until all the veggies are soft (approximately 10-12 minutes).
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